Skip the can and make this one-pan homemade corned beef hash to enjoy any time of day. This classic comforting dish is ideal for using leftover crockpot corned beef brisket.
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My family loves corned beef, and this homemade hash is my favorite way to use leftovers. It's a comforting and simple combination of corned beef, diced potatoes, peppers, and onions, cooked to caramelized perfection.
This dish is delicious all day long. Pair it with eggs cooked to order or serve it family-style, straight from the skillet.
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Why This Recipe Works
- Easy recipe with just a handful of ingredients
- It's a great way to use up leftover corned beef and roasted potatoes.
- Homemade hash is full of fresh ingredients - no canned hash here!
- Ideal for breakfast, brunch, or dinner.
Ingredient Notes
- Corned beef brisket: Leftovers are ideal for making hash. Alternatively, you can buy a thick, unsliced piece of cooked corned beef from the supermarket deli and cut it into cubes.
- Potatoes: I love using baby potatoes because of their creamy texture. Both red and white varieties are delicious. For larger potatoes, cut them into 1-inch pieces. Leftover roasted potatoes also work well.
See the recipe card for complete instructions and ingredient amounts.
Variations and Substitutions
- Swap in leftover pot roast, steak, or pork tenderloin. Pulled pork or chicken can also be used.
- Use leftover breakfast potatoes or roasted sweet potatoes.
- Use a variety of bell peppers - red, orange, or yellow. Add spice with a poblano or jalapeño pepper. Use leftover roasted Brussels sprouts.
How to Make Corned Beef Hash
Step 1: Toss the potatoes with oil and season with salt and pepper. Transfer to a preheated cast-iron skillet and roast at 400℉ for 20 minutes until fork-tender, stirring after 10 minutes. Transfer them to a plate.
Step 2: Heat oil in the same skillet over medium heat. Add the peppers and onions, season with black pepper, and cook for 8-10 minutes until softened and slightly caramelized.
Step 3: Add the corned beef and cook for another 8-10 minutes.
Step 4: Stir in the potatoes and cook until warmed through. Taste and adjust seasoning to taste.
Expert Tips
- Use a preheated cast-iron skillet to promote browning and create caramelized edges for extra flavor.
- Roasting the potatoes in the oven helps them to caramelize while cooking evenly throughout.
- Add salt sparingly since corned beef is high in sodium.
Serving Suggestions
- Top with a poached or sunny-side-up egg for a hearty breakfast.
- Add to a brunch spread with scrambled eggs and fruit salad with anise simple syrup.
- Serve as a one-dish dinner.
- Serve with brown mustard or Thousand Island dressing for a Reuben vibe.
- Use leftovers to make a corned beef hash frittata.
Recipe FAQs
Canned corned beef is a pre-cooked, salted beef brisket that can be used as a convenient substitute. Since it is high in sodium, add salt sparingly (or omit salt altogether) when making hash.
Hash keeps well in the fridge for up to four days. It can be prepared in advance and reheated in a skillet over medium heat.
More Recipes Using Leftover Corned Beef
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📖 Recipe Card
Homemade Corned Beef Hash
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EQUIPMENT
Ingredients
- 24 ounces baby potatoes
- 3 tablespoons olive oil, divided
- black pepper (to taste)
- Kosher salt (to taste)
- 1 large green pepper (diced in ½ inch pieces)
- 1 large yellow onion (diced in ½ inch pieces)
- 3-4 pound cooked corned beef brisket (cut into ½-1 inch cubes or shredded)
Instructions
- Preheat a large cast iron skillet in a 400℉ oven.
- Cut the smaller potatoes in half and the larger ones in quarters. Add them to the preheated skillet. Toss them with two tablespoons of oil, salt, and pepper. Roast for 20 minutes, stirring after 10 minutes. The potatoes should be fork-tender and caramelized around the edges. Transfer the potatoes to a plate.24 ounces baby potatoes, 3 tablespoons olive oil, divided, black pepper, Kosher salt
- Place the same skillet over medium heat. Add one tablespoon of oil and the diced peppers and onions. Cook, stirring occasionally, for 8-10 minutes until the peppers and onions are softened and starting to caramelize.1 large green pepper, 1 large yellow onion
- Add the corned beef and cook for another 8-10 minutes until it starts to caramelize. Stir in the potatoes and cook for 3-4 minutes until warm. Season to taste with salt and pepper, if necessary.3-4 pound cooked corned beef brisket
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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